Thursday, September 30, 2010

Tarte Piperade (Basque Vegetable Tart)

piperade7

Since coming home from Paris last week, I am cheesed out, if you can believe it.
Too much of a good thing (until next week!).

I don't want to look at liver (pate) or cheese for at least one week.

Tarts are always welcome, 7 days a week. They are so pretty & delicious, I never tire of them.

Browsing thru Eileen's blog, I spied a lovely Piperade Pie.

Piperade is the ratatouille of the Basque region, sans eggplant.
Patricia Wells uses it over fish in her BISTRO COOKING French cookbook.

But I loved this rendition poured into a tart crust!
Isn't everything better in a pastry?

Eileen made a cheese crust from a Gourmet recipe, however, since I am off cheese for the week, I just made a straight pate brisee. You can also use frozen puff pastry if you like.

There was no cheese or cream in this tart, yet it tasted rich and delicious.
It was a simple vegetable tart made with only eggs and vegetables and we LOVED it!

Don't skip the 7 dashes of Tabasco, I think that is what made the flavors come together.



Tart #25: Tarte Piperade (adapted from Living Tastefully & Gourmet)

1 Pate Brisee recipe (puff pastry or frozen pie shell)

Roll out your dough and press into a 9" fluted tart pan. Keep in the refrigerator until ready to fill.

Piperade filling:

1 red pepper, chopped
2 cloves garlic, chopped
1 yellow onion, chopped
1/4 cup scallions, roughly chopped
3 plum tomatoes, chopped
1 tablespoon fresh basil, chopped
1 tsp salt
1 tsp black pepper
7 dashes of hot sauce (I used Tabasco)
1 tablespoon butter
5 eggs



In a large skillet, cook your vegetables on medium heat for about 10 minutes until softening. Add hot sauce at the end and remove from the heat.
Stir in the tablespoon of butter and let cool for 15 minutes.



Beat the eggs in a bowl and add the cooled vegetable mixture to the eggs.
Mix together and pour in to the prepared pie shell.

Bake 30 minutes at 350F until the filling is set but not dry.



Let rest 15 minutes before removing tart ring.



I served this with my French salad w/ arugula and walnuts.

I leave my pies and tarts outside to cool on baking sheets, because I don't have a window sill.
I caught this neighborhood foodie trying to steal a piece!



This was really EXCELLENT!
This recipe is going in the tart repertoire!

12 comments:

Anonymous said...

Gorgeous! Those fluted tart pans are magic. We're run over with rabid wildlife up here in Bergen County, got an email today from the local authorities, there's no way i'd let anything edible cool outdoors. Your squirrely neighbor boy couldn't be cuter.

lisa is cooking said...

It looks rich and amazing and without any cheese! Love the mix of veggies.

kat said...

What a great way to use up the last of the season's tomatoes. If I put one outside I'd be afraid the squirrels & chipmunks would feast

The Japanese Redneck said...

How funny! If you put them out like that here, a cat or two and the hundreds of ants would be helping themselves.

Eileen @ Passions to Pastry said...

Seeing this post and your photos, makes me want to bake this tart again!

T.W. Barritt at Culinary Types said...

That's a nice pan fo this tart. Is there every really a moritorium on cheese?

Content in a Cottage said...

Stacey...
That tart looks so good and it doesn't have any unusual ingredients....just the stuff we all usually have around the house. I shall make this in my new toaster oven.
Rosemary

SarahB said...

I love this recipe! So easy and looks great for a brunch too! The possibilities are endless! Did the kid get a piece?

Anonymous said...

That poor kid sure looks hungry.You should cut him a piece. While your at it pour his dad a nice drink.

Proud Italian Cook said...

Sort of like a frittata in a tart pan! Did you give that kid some? I can't believe you have that on the ground, aren't you afraid a squirrel will devour it?

tasteofbeirut said...

Looks delicious indeed! I just was introduced this weekend to a wonderful Basque dish, Etorki; love the colors in this tart as well.

Dana said...

Seeing as I am not the hugest cheese fan, this looks really good to me. Maybe just a sprinkle of Parmesan but otherwise, perfect.